International > South American > Brazilian > Feijoada

Brazilian Feijoada with Smoked Sausage Recipe

Ingredients with Measurements:
- 1 pound dried black beans
- 1 pound smoked sausage, sliced
- 1 pound bacon, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups water
- 1/4 cup white vinegar
- 1 orange, sliced
- 1 lime, sliced
- 1/2 cup chopped fresh cilantro

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife

Step-by-step instructions:
1. Rinse the black beans and soak them in water overnight.
2. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. Add the sliced smoked sausage to the pot and cook until browned. Remove the sausage with a slotted spoon and set aside.
4. Add the chopped onion and minced garlic to the pot and cook until softened.
5. Add the bay leaves, dried oregano, ground cumin, smoked paprika, salt, and black pepper to the pot and stir to combine.
6. Drain the soaked black beans and add them to the pot, along with 6 cups of water.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beans are tender.
8. Add the cooked bacon and smoked sausage back to the pot and stir to combine.
9. Add the white vinegar and sliced orange and lime to the pot and stir to combine.
10. Simmer for an additional 30 minutes.
11. Remove the bay leaves and discard.
12. Serve the feijoada hot, garnished with chopped cilantro.


- Time:
Preparation time: 10 minutes (plus overnight soaking)
- Cooking time: 3 hours
5. Temperature:
- Low heat
Serving size:
- 6-8 servings

Nutritional information:
- Calories: 547
- Fat: 33g
- Carbohydrates: 35g
- Protein: 28g
- Fiber: 11g

Substitutions for ingredients:
- You can use any type of smoked sausage in place of the smoked sausage called for in the recipe.
- You can use turkey bacon in place of regular bacon.
- You can use vegetable broth in place of water for a vegetarian version of the recipe.

Variations:
- You can add other types of meat, such as pork shoulder or beef brisket, to the feijoada.
- You can add chopped tomatoes or bell peppers to the feijoada for additional flavor.

Tips and tricks:
- Be sure to soak the black beans overnight to ensure they cook evenly.
- You can make the feijoada ahead of time and reheat it before serving.
- Serve the feijoada with rice and farofa (toasted cassava flour) for a traditional Brazilian meal.

Storage instructions:
- Store leftover feijoada in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the feijoada in a pot over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the feijoada in individual bowls, garnished with chopped cilantro.

Garnishes:
- Chopped cilantro

Pairings:
- Rice
- Farofa
- Orange slices

Suggested side dishes:
- Brazilian cheese bread (pão de queijo)
- Fried plantains (plátanos maduros fritos)

Troubleshooting advice:
- If the feijoada is too thick, add additional water or broth until it reaches your desired consistency.
- If the feijoada is too thin, simmer it for an additional 30 minutes to thicken it up.

Food safety advice:
- Be sure to cook the feijoada to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Feijoada is a traditional Brazilian dish that originated in the 16th century. It was originally made with leftover pork and beans, but over time it evolved into the dish we know today.

Flavor profiles:
- The feijoada has a rich, smoky flavor from the bacon and smoked sausage, and a slightly tangy flavor from the vinegar and citrus.

Serving suggestions:
- Serve the feijoada with rice and farofa for a traditional Brazilian meal.

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Region: Brazilian

Taste: Savory, Smoky, Spicy, Tangy, Hearty